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Ingredientes
- 1 pkg. (18.5 ounce) lemon chiffon cake mix
- 1 1/2 c. chilled whipping cream
- 3 T confectioners' sugar
- 2 teaspoon orange extract
- 1/4 teaspoon almond extract
- 1 c. flaked coconut
Direcciones
- Bake cake mix as directed on package, adding the grated peel. Cool.In chilled bowl, beat whipping cream, sugar and extracts till soft peaks form. Mix in coconut. Frost cake. If you like, sprinkle top with coconut and garnish with orange sections. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 2 servings | |
| Calories 400 | |
| Calories from Fat 351 | 88% |
| Total Fat 40.27g | 50% |
| Saturated Fat 26.91g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 38mg | 2% |
| Potassium 142mg | 4% |
| Total Carbs 9.48g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.13g | 3% |
| Protein 2.54g | 4% |
